Pumpkin Cornmeal Pancakes

Name: Pumpkin Cornmeal Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup Flour; 1 cup Yellow Cornmeal; 1 teaspoon Baking Powder; 1 cup Confectioners' Sugar; 1/2 teaspoon Dried Ground Ginger; 1/2 teaspoon Cinnamon; 1 cup Pumpkin Puree; 2 Eggs; 2 1/2 to 3 cups Milk/Milk Alternative; Butter

By John (hobbes) Calandrelli, Fairfield, Connecticut

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Pumpkin Cornmeal Pancakes

Author: Natalie MacMaster Recipe Keys: B Breakfast

Difficulty: Beginner Prep Time 15 min Cook Time 10 min Total Time 25 mins

Instructions

Scones Direction:

1
Combine dry ingredients in a large mixing bowl

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2
Combine pumpkin and eggs in separate bowl

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3
Beat the pumpkin and eggs into the dry ingredients

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4
Add milk slowly to make a smooth batter.

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5
Heat some butter in a frying pan and pour some of the batter in.

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6
Swirl the batter around to make an evenly thick pancake.
Cook on both sides until nicely browned (ok, you already knew that)

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7
Sprinkle with confectioners’ sugar or my favourite, organic Vermont maple syrup! Ahhhh…fall in Cape Breton!!

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Note

I got this recipe over the internet but first had the dish in Mabou last fall.

Keywords: Pumpkin, Pancakes

File under Breakfast

Pumpkin Cornmeal Pancakes

Pumpkin Cornmeal Pancakes

Ingredients

Ingredients:

Instructions

Scones Direction:

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Note

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